An idiots guide to an idiot: Dinners.

Kathy came over to dinner this evening which was nice. haven't seen her in ages so it was good to catch up and all that.
Just the three of us so what to cook? We've enjoyed the Rick Stein series on weekend breaks & with our minds still on wanting to go to Cadiz I chose a recipe he did from there, its called Baked Sea Bream Rota style.
It called for 3 Sea Bream, got the already gutted but with the heads left on for extra flavour whilst cooking. As usual the best recipes are usually pretty easy to make, just thickly slice some waxy potatoes & bake for 20 minutes or so, in the meantime fry onions, garlic, green peppers ,bayleaf & then some chopped & skinned tomatoes. The tomatoes ended up being one of the biggest faffs as one lot of boiling water didn't seem to split the skins so a second dowsing was needed.
While this is cooking away you need to make the Picada. In a pestle & mortar you beat the living daylights out of some fresh parsley, garlic cloves and sea salt to make a kind of paste, this is spread on and in the fish. Add to the part cooked spuds, pour the peppers, tomatoes etc over them and bake for half an hour or so. Though I say so myself it was delicious. I took the heads off prior to serving & left a plate out for the bones, there seemed to be quite a few little ones in my fish.
The good thing about this recipe was it was all in one, you didn't need anything else with it. Unfortunately in my enthusiasm in cooking and eating I forgot to take a photo so the attached is from Rick Steins recipe website, though mine looked pretty similar!
Poached pears for pud, just six small pears peeled and poached in red wine, vanilla pods, cinnamon sticks an strangely some thyme. Cooked the pears for about 35 minutes then reduced the liquor to form a syrup, all topped with cream. Another simple but effective recipe.
A very pleasant evening had by all, Kathy is very easy to talk to & we talked about all sorts though of course quite alot about Alec & Laura who we all miss greatly, sounds like they are having a great time & off pear picking shortly to top up their savings.

Similar to how my version looked but in a different bowl!

You'll notice the title of this blog thing is 'Dinners,' the plural, that's because today I cooked a spag bol. Nothing out of the ordinary there but its another good hearty winter meal and also a meal that benefits from cooking slowly. I always add a few bits and pieces so I suppose its not just a spag bol. Purists may be outraged! It's got peppers and carrots in & smoked paprika a genuinely awesome find thanks to our good buddy Stanley PS!
Basically once you've softened the onions & garlic bung everything in and cook slowly. Don't forget to add some chocolate.....Yes you read that right, chocolate it does bring out the flavour though I didn't put it in the Memsahibs version which is of course meat free, oh yes, sling in s slung of red wine as well, you know it makes sense. Cook for at least an hour, longer if you can , just on a low heat, it's no problem just give it the occasional stir. Cook up some pasta mix both together, grate some cheese over the top, a good Cheddar of course & enjoy.